430709845 docx 12 docx - assignment of commercial cookery certificate iii please PDF

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assignment of commercial cookery certificate iii please...

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Assessment B Q1: You’re preparing ingredients for minestrone soup. What information about production requirements can you obtain from the standard recipe?

• • •

Equipment Ingredients Quantities

Q2: List five examples of mise en place tasks that relate to soups, stocks and sauces.

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Make stock for a sauce or soup

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Soak beans

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Precook meat, grains, beans, etc.

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Bone and cut or mince the meat

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Wash, peel, cut, dice and slice vegetables

Q3: You are preparing ingredients for 40 serves of English custard. Each serving is 250 ml. The following recipe yields 2 L. Calculate how much of each ingredient you need to make enough servings of custard.

Ingredients Milk

Yield 2 L

2L

10 L

Sugar 200 g

1 kg

Vanilla essence Egg yolks

Quantity (40 portions)

20

4 ml

20 ml 100

Q4: List two quality factors to look for when selecting bulb and tuber vegetables?

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Firm and free from bruising, insects, discolouration and decay.

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No sign of sprouting or greening on the surface.

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Q5: List two quality factors to look for when selecting eggs from stores.

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The ‘best-before’ date should not exceed 28 days after the egg was laid.

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The eggshell should be undamaged

Q6: What are two signs of spoilage in berry, vine, stone and other soft fruits?

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Split or broken skin

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Smell of decay

Q7: List four pieces of information you might find on stock date codes and rotation labels.

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Food type/contents

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Storage date

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Best-before or use-by dates

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Storage conditions

Q8: List five tools or pieces of equipment you might need for preparing stocks, sauces and soups.

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Knives

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Peelers

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Whisks

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Wooden spoons

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Measuring spoons

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Q9: You’re making a very large quantity (100 L) of vegetable stock. What equipment would you use to cook the stock?

Steam kettle stockpot

Q10: What are three things you should check when assembling equipment?

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Cleanliness of equipment and its components

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Cracks and chips

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Faults

Q11: How do you ensure safe assembly and cleanliness of mechanical equipment before you use it? Ensure safe assembly •

Assemble correctly according to manufacturer’s instructions.

•

If you’re unsure, ask someone experienced to demonstrate or check it for you.

Ensure cleanliness Check for visible signs of uncleanliness such as leftover food particles, chemical residue and pieces of packaging or sponges.

Q12: Identify four safe operational practices to follow when using a food processor or other electrical equipment.

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Set equipment and blades up correctly according to manufacturer’s instructions.

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Put the cover securely in place before you switch the appliance on.

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Never use near water or on a sink.

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Never feed food into the processor by hand. Use the food pusher provided.

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Prepare Stock sauces and soups

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Q13: What is the most logical and efficient way to sort and assemble ingredients ready for cooking?

Always ready the ingredients ready according to food production sequencing – the order in which you will need to use them according to the recipe

Q14: How would you weigh and measure the following ingredients?    

250 g flour – scales 1 tbsp tomato paste – measuring spoon 250 ml water – measuring cup or jug 6 button mushrooms – manually count

Q15: What are three basic precision cuts you might use when preparing vegetables?

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Mirepoix

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Julienne

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Brunoise

Q16: Your colleague has just finished preparing some meat for a soup. They ask you what they should do with all the off-cuts. What would you suggest?

Minimise waste and re-use the off-cuts where possible in stock.

Q17: What are the health risks associated with raw eggs or sauces containing raw eggs?

They are a high-risk food and can cause food poisoning if not handled or stored correctly.

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Q18: What method of cookery would you use to cook the following foods?   

Blanched tomato – boiling Diced onion – shallow frying Chicken stock – simmering

Q19: Briefly outline how to cook béchamel (white sauce).

•

Combine equal parts flour and butter in a pan over a low heat. When combined, take off the heat and cool. Put 500 ml of milk with an onion clout in a separate pan and bring to the boil. Return the cooled roux to the heat and begin adding the milk slowly while stirring vigorously. Make sure the sauce is quite smooth before adding each small quantity of milk. If the milk is added too quickly, the sauce will become lumpy. Sauce should be cooked for 15 to 20 minutes to cook out the starch taste. Pass the sauce through a chinois.

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Q20: When might you use the roasting method of cookery to produce stocks, sauces and soups?

You roast meats and use the sediment and juices to make jus de roti and jus lié. You also roast vegetables for brown stock to give them colour.

Q21: Explain how each of these clarifying agents is important to clarifying consommé.

Lean minced meat •

It contributes additional flavour and gelatine to the liquid.

•

It’s a major source of protein that helps the clarifying raft to do its job.

Egg whites •

Give additional strength to the proteins in the meat.

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Provide additional clarifying power.

Mirepoix of vegetables •

Gives additional flavour to the finished soup.

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Gives the coagulated raft some solidity.

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Prepare Stock sauces and soups

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Q22: How do you use a ‘bouquet garni’ to flavour soups and stocks?

Like a tea bag. Put herbs and spices into the sachet. Tie it closed with a long piece of butcher’s string. Tie the other end of the string to the pot handle so we can remove when we obtain the desired flavour.

Q23: What happens to stock if you use too much tomato paste?

It makes the stock very cloudy.

Q24: Which sauces have brown meat stock with red wine in them?

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Jus de roti

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Jus lié

Q25: Which stock is most likely to have lemon juice added to it?

Fish stock

Q26: Identify the base sauce and additional ingredients necessary to make the following derivations.

Remoulade sauce Mayonnaise is the base sauce. Add chopped capers, gherkin, fines herbs and anchovy essence.

Mornay sauce Béchamel is the base. Add white cheddar, butter, cream and egg.

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Bercy sauce Velouté is the base. Add shallots, white wine and parsley.

Q27: Provide an appropriate thickening agent for each of the following sauces and soups.

Béchamel White roux

Velouté Blond roux

Espagnole Brown roux

Bisque Ground rice or rice flour

Pumpkin soup Puréed pumpkin

Minestrone Starchy vegetables or pasta

Q28: Describe two situations where it might be appropriate to use a convenience product.

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when we need to boost the flavour of fresh stocks, sauces or soups.

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There is an urgency and fresh isn’t available.

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when establishment needs to save labour costs.

Q29: Your sauce/soup is weak-tasting and bland. What food quality adjustments can you make?

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Reduce and add seasoning or extra stock.

Q30: Your sauce/soup is too thick. What food quality adjustments can you make?

Add stock, milk or water depending on the type of sauce/soup.

Q31: Describe the steps involved in reheating 5 L of thick pea and ham soup which was stored in the coolroom overnight. • Start the pea soup on a low heat. Add a small amount of stock and stir frequently with a wooden spoon. • Heat the pea soup to a flowing consistency. Gradually increase the temperature until it comes to the boil. •

At boiling point, turn the temperature down. Slowly simmer for four to five minutes.

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Once the liquid has simmered, adjust the consistency if necessary.

Q32: List three checks you should conduct to ensure you present sauces and soups attractively on appropriate service ware. •

Check that the size of the service ware is not too big or small.

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Check that the type of service ware is appropriate for table or self-service.

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Check to ensure service ware doesn’t have cracks or chips.

Q33: Name a suitable garnish for lobster bisque.

Cooked white meat from the lobster.

Q34: Name a suitable garnish for potato and leek soup.

Chopped herbs and croutons.

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Q35: What adjustments to presentation should you make in these situations?

Sauce isn’t shiny - Add liaison.

The dish does not look visually appealing - Adjust the ingredients for more colour, change the garnish or change the serviceware it is plated on.

There are drips or fingerprints on rims of soup bowls - Remove using a clean, wet service cloth. Polish if necessary.

Q36: At what temperatures would you store the following dishes to ensure food safety?

Gazpacho - 4 °C or lower

Tartare sauce - 4 °C or lower

Pea and ham soup - 4 °C or lower

Q37: For how long can you hold or store a warm emulsion sauce?

No longer than two hours.

38 • All prepared items and leftover foods should be securely covered or placed in sealed containers. • There must be adequate ventilation in the refrigerator to ensure even circulation of cold air.

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